Late Summer Zucchini Muffins

by jenna on August 11, 2010

Good morning, friends!

I woke up pretty early this morning (offered to drive Cindy to the airport bus stop so she wouldn’t have to pay for parking) and when I got back home, all I could think about were these:

 

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I realized I still had a few leftover zucchini from when I made this pizza last week and since I hate to waste food, I thought I might as well put them to good use. I mean, what’s one more baked good in our lives? And, I’m happy to announce that these might actually be considered healthy! Zucchini is a vegetable, after all.

I love these muffins because they are incredibly light and not overly sweet. Some people like to put walnuts in their zucchini muffins and you can certainly do that with these. I just didn’t because I didn’t have any on hand and wasn’t about to make a grocery store run at nine in the morning. These are perfect split open and dabbed with butter, or even raspberry jam. I like to eat them alongside a salad with lunch or, if I’m feeling frisky, whip up a batch of cream cheese frosting and turn them into cupcakes!

So here’s what you need for success:

 

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First, preheat your oven to 375. Line sixteen muffin tins and set aside.
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Now, grate your zucchinis. You’re going to need a cup and a half, and I’ve figured that’s about two and a half small zucchinis. If you have a very large zucchini, one might be all you need but make sure you actually measure it out just to make sure.
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Set aside.
In a bowl, whisk together one and a half cups flour, a half cup of brown sugar, a half cup of white sugar, two teaspoons baking powder, a half teaspoon of salt, a half teaspoon of cinnamon and a fourth of a teaspoon of ground nutmeg.
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There!
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Set it aside and grab another bowl. In this bowl, combine one third cup canola oil
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the zucchini, two eggs and a teaspoon of vanilla. I just use the same measuring cup for everything—saves dishes!
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Stir it all together…
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And then add the wet to the dry ingredients.
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Be careful here—you don’t want to overmix or else your muffins will become like rocks. Trust me on this one.
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Fill up your prepared muffin tins about seventy five percent full with the batter. I use this handy dandy ice cream scoop thing to do the trick, but any spoon will do.
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Set the filled muffin tins aside for a second and make the topping! Just simply combine about three tablespoons of sugar with two teaspoons of cinnamon and sprinkle over each muffin.
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This will make more cinnamon sugar than you actually need but it’s always great to have on hand for late night cinnamon toast cravings, ya know?
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Bake the muffins for about thirty minutes, or until they spring back when lightly touched and have started to turn golden.
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Now eat and enjoy. If you’re anything like me, you eat one, give your boyfriend two and then stick the rest in the freezer along with everything else in your life. Hey, it works.
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Late Summer Zucchini Muffins

Makes 16

1.5 cups all purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1.5 cups grated zucchini (about two small-medium sized zucc’s)

1/2 tsp salt

2 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla extract (or, vanilla paste)

1/3 cup canola oil

2 tsp baking powder

Cinnamon and sugar for topping

Preheat the oven to 375. In a large bowl, whisk together the flour, sugars, salt, baking powder, cinnamon and nutmeg. Set aside.

In a medium sized bowl, combine the grated zucchini, eggs, vanilla and oil. Stir well to combine and then gently stir into the flour mixture. Be careful not to overwork this—it will lead to dense muffins!

Fill lined muffin tins about 3/4th of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.

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{ 58 comments… read them below or add one }

Courtney (Delightful Devours) August 11, 2010 at 10:24 am

I can’t wait to try this! Delicious!

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Courtney (Delightful Devours) August 11, 2010 at 10:25 am

I can’t wait to try these! Delicious!

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Elizabeth August 11, 2010 at 10:25 am

LOVE love love zucchini muffins! I make them with whole grain spelt flour and they’re amaaazing. Just received my Sept issue of Food&Wine and there’s a huge section on southern recipes, including a recipe for pulled pork! And Kevin (from Top Chef) has a few pages of vegetarian recipes that look awesome. Anyway, in case you didn’t know, you may want to check it out :)

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Megan (Braise The Roof) August 11, 2010 at 10:26 am

You are quite the baker, Jenna! These look awesome. I’ve been craving zucchini lately (I cooked some for dinner last night) which is weird because I usually ONLY like it in muffin/bread/pancake form! Go figure. :)

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Jackie August 11, 2010 at 10:26 am

I have some zucchini in my fridge as I type! But I think I’m going to make zucchini and cabbage soup with them.

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Jessica August 11, 2010 at 10:33 am

Those look sooo good! Also I love the color of your nails!

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Marlon @MeInTheBalance August 11, 2010 at 10:45 am

Yum! I was trying to figure out what to do with the zucchini I have in the fridge. Thanks for the inspiration! :)

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Heather (Heather's Dish) August 11, 2010 at 10:46 am

these look amazing, but i have to say…i’m so jealous of your measuring cups! the metal ones are gorgeous!

i need to make these immediately :)

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Kristina August 11, 2010 at 10:47 am

our summer here started so late, I didn’t plant zucchini this year… and I REALLY miss having an overflowing garden of zukes, having to sneak them into my neighbors mailboxes… :)

these look great!

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Jessica @ How Sweet August 11, 2010 at 10:48 am

Oh totally need to make them!

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Beth @ Beth's Journey to Thin August 11, 2010 at 10:49 am

YUMMMMMM. Those look delicious! I also love your nail color in the photos :)

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Chelsea August 11, 2010 at 10:50 am

Jenna, these look fantastic!

I’ve been a loyal reader for a few years now, and I recently moved from Boston to rural Oklahoma and started a blog! I’m a yoga teacher with a sweet tooth, living in a very small town. I would love to share my adventures in yoga and baking with everyone! Come visit at http://www.omtowngirl.com!

Peace,
Chelsea

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Jackie August 11, 2010 at 10:51 am

Wow! See I love cooking meals but when it come to baking for some reason I just get turned off. I don’t know why! But this is kind of the best of both worlds huh? I mean it does have Zucchini in it ;). I will be printing this recipe though.

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Camille August 11, 2010 at 10:52 am

These look epically delicious. I must try them asap!

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RhodeyGirl August 11, 2010 at 10:55 am

BUT WHAT DO THEY TASSSTEEEE LIKE? I see you say they are not overly sweet… does that mean they are better paired with sweet things like jam or savory like a side to lunch, as you mentioned.

I have been scared to make zucchini muffins or bread for fear that I will not know HOW TO EAT IT PROPERLY!

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jessica August 11, 2010 at 3:34 pm

Eat them however you want… sweet or savory. There is no “proper” way to eat a muffin lol

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Courtney @ Ice Cream & Wine August 11, 2010 at 10:57 am

These look great! “if I’m feeling frisky…” ha! I love your one-liners! :)

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Scargosun August 11, 2010 at 10:58 am

I know what I am making this weekend…if I have room in my freezer.

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Lisa @ Lisa's Foods on the Move August 11, 2010 at 11:05 am

They’re also really good with chocolate chips baked in. I suppose that takes away from the health of the zucchini, but sweet breads and muffins with chocolate chips are always so good.

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Marina August 11, 2010 at 11:07 am

I never made something sweet with zucchini, but I would definitely want to try some! I know that grated squash and poppy seeds made an amazing filling for filo pastry, so I guess the taste of this can’t be bad.

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Laura August 11, 2010 at 11:09 am

This looks really good. I think I might be able to make these without my husband knowing that there is a VEGGIE hiding inside. Fingers crossed!

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Tina August 11, 2010 at 11:11 am

Love zucchini muffins and breads. It’s amazing how versatile those vegs are. And their texture is perfect in baked goods.

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Angharad August 11, 2010 at 11:18 am

These actually look perfect to me! The cinnamon sugar is just the icing on the cake (as it were)! I’d not have thought to do that. You have 10,000 x more strength than I do. I NEVER freeze baked goods. I taste test one, give the husband (actually he TAKES) four or six, take the rest to work “for colleagues” and proceed to eat another 4. I am okay with it :)

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Janna@Janna's Keeping it Real August 11, 2010 at 11:21 am

i recently baked up a giant batch of muffins for my dad…he calls them “cupcakes” but whatever… he liked them, and that’s all that matters!

for once, “that’s a good looking muffin top you have there” can be taken as a compliment! ;0)
have a great day!

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Pure2Raw Twins August 11, 2010 at 11:26 am

Wow these look great. I love zucchini bread so these look delicious! Love your photos!!!

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Annie@stronghealthyfit August 11, 2010 at 11:28 am

I love zucchini bread and muffins!! Yummy.

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Nicole @ Geek Turned Athlete August 11, 2010 at 11:35 am

This has left me craving zucchini badly! My mom used to make zucchini bread all the time, and I remember other kids being completely grossed out with the fact that I was eating a muffin and vegetables at the same time. I didn’t care. It was good!

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Jasmine @ Eat Move Write August 11, 2010 at 11:40 am

These sound ground. You’re the second blogger posting a zucchini muffin recipe. I think I need to take the hint and make it already! :)

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Rebecca @ How the Cookies Crumble August 11, 2010 at 11:43 am

Yum! I haven’t made zucchini muffins in a long time. Those look delicious!

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Michelle @ Turning Over a New Leaf August 11, 2010 at 11:43 am

But if you’re like me, you eat one right out of the oven, to “test” it, give one to the husband, eat any that look too “ugly” to serve, eat another one as my “official” serving of baked good, leave the rest on the counter for about an hour or two, and when I finally decide to put them away, one or two more sneak into my mouth.

In response to a previous poster, I think zucchini bread taste a lot like spice bread or pumpkin bread, since they have all the same related spices.

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Jen (Life's Too Short to Eat Fat Free Cheese) August 11, 2010 at 11:43 am

I make a very similar zucchini muffin, but with a twist: lemon juice, lemon zest and a bit of ground ginger.

Seeing this just reminded me that I make them again soon. Thanks!

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Sarah (Oc2Seattle) August 11, 2010 at 11:47 am

You just reminded me how much I used to love cinnamon toast. Hmm . . . may have to make some of cinnamon sugar mix and I wonder if I can sneak these by the zucchini-hating husband. Worth a try ;)

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Cynthia (It All Changes) August 11, 2010 at 11:47 am

Jenna all your pastry chef wonderfulness makes me want to play around with the ingredients so that I can eat them too. I would love to eat them as is because they look divine but I’d get sick from the sugar. Alas I have a variety of substitutes in my house and I will be making a mess trying to recreate them :-)

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Tracey @ I'm Not Superhuman August 11, 2010 at 11:58 am

I love zucchini muffins. These look so good! (The only thing better would be cream cheese frosting.)

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eatmovelove August 11, 2010 at 12:03 pm

I can’t wait to try these. I love zucchini loafs. Although Banana is next on my list ;)

I also like that you have the “old-fashioned” type recipes…it seems everywhere on the blogosphere shun sugar!!

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eatmovelove August 11, 2010 at 12:03 pm

I can’t wait to try these. I love zucchini loafs. Although Banana is next on my list ;)

I also like that you have the “old-fashioned” type recipes…it seems everywhere on the blogosphere shun sugar!!

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Michelle August 11, 2010 at 12:24 pm

Thanks for these! I have a ginormous zucchini starting at me from the kitchen table. I need to get baking!
I also appreciate your next post on your food philosophy. I’m all about moderation and enjoying everything (even if it has butter and sugar). I’d much rather indulge my taste buds on real foods than on artificial sweeteners. Keep doing your thing!

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Liz @ Tip Top Shape August 11, 2010 at 12:27 pm

This looks delicious!!! I love all of your zucchini recipes lately!

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Anne August 11, 2010 at 12:54 pm

YES! I am not the only one who has sweets with my salad. Thank you. And gorgeous muffins.

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sarah k. @ the pajama chef August 11, 2010 at 1:56 pm

looks tasty! i love trying new zucchini bread/muffin recipes just to see the differences. :)

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Melanie August 11, 2010 at 3:39 pm

Jenna- These look great! I love your recipes! Just wondering if you are planning to/have signed up for any races in the future? I know you wanted to take a break after the century ride but was just curious, I love reading your race type posts. Thanks!

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jenna August 11, 2010 at 3:44 pm

I don’t think so….maybe a few 5Ks this fall but I haven’t anything planned!

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Ashley August 11, 2010 at 4:26 pm

This week has been been filled with grouchy people and baking seems to be the only cure. Your perfect chocolate chip cookies were perfect on Monday night, and I just so happen to have a large zucchini to use up for tonight on these muffins! Your blog is lovely and recipes are divine!

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Grace August 11, 2010 at 6:19 pm

The muffins look yummy, I can’t wait to bake some. I just made your zucchini pizza for dinner tonight – best.pizza.ever! It was fantastic!!!!! :)

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Dee August 11, 2010 at 6:31 pm

wow! you are just churning out all these wonderful goodies! I don’t what to try first! :D

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Tara @ FoodforFuel August 11, 2010 at 7:15 pm

These looks awesome! I made your cheesy zucchini pizza tonight and it was a hit! Have to try these next…

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stephreyn85 August 11, 2010 at 8:49 pm

just made the zucchini pizza. die. boyfriend died. You have to come to Los Angeles and try some AMAZING restaurants here, you have been in Cali too long with out an LA trip (from what I have read!) :)

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MyThy as in "Mighty" August 11, 2010 at 10:15 pm

Yay! you answered my request for zucchini muffins/bread! I made mine last week w/ wheat flour which was good but I felt full for hours like when I eat oatmeal! What do you think about using whole wheat pastry flour?

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Monique Gagnon August 12, 2010 at 6:22 am

Hi Jenna! I’ve read your blog for a while now and love it, but I just HAD to comment today to thank you for the Zucchini recipes! My dad keeps giving me zucchini’s from his garden, along with multiple loaves of different kinds of zucchini breads he’s made (pecan raisin, chocolate chocolate chip, cheese and herb… you get the idea), so it’s nice to have new recipes to try! I made the Cheesy Zucchini pizza last night and it was beyond delicious! and you know i’ll be making these muffins! so thanks:)

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Rachel (Two Healthy Plates) August 12, 2010 at 7:15 am

I love Zucchini breads…these look so great! I’ve never made my own before but this recipe seems simple enough that I”ll give it a try! =D

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Erica August 12, 2010 at 7:44 am

OK, so you totally need a cooking show on tv. That is all.

Oh wait, except this…LOVE YOU!!!!! ;-)

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Sarah August 12, 2010 at 9:00 am

I made these muffins last night for my family. They LOVED them! Even my 9 year old brother ate one with full knowledge they were made with something “healthy”. Thanks for the great recipe. :) They were so easy and came out so tasty. I may have had one for breakfast this morning!

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MelanieF August 16, 2010 at 8:57 am

I made these yesterday to bring in mu lunches this week and they are amazing! Thanks for the great recipe. :-)

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julie August 19, 2010 at 7:24 pm

I am going to have to try these! My great grandmother has a recipe for chocolate zucchini muffins that are delicious topped with peanut butter icing. However, being that my great grandmother was a true southern woman they are by no means “light”! I’m going to have to add yours to my recipe collection!

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melissa August 25, 2010 at 9:50 pm

Just made these tonight and they are awesome. I did use Trader Joe’s Wheat Flour and subbed flax seed for the egg (mine had expired) and they came out fantastic. As soon as they completely cool, I’m freezing them so I don’t eat them all tomorrow! Thanks for the great recipe!

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amy June 29, 2011 at 4:29 am

I am going to be making these a ton of times this summer…do you always leave your skins on when grating these?

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Megan June 1, 2012 at 3:58 pm

So these are wonderful. Made them with half wheat flour and about a cup of zucchini and a frozen banana. Yum. Moist, sweet, and not too bad for ya!

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Errign July 29, 2013 at 7:58 am

Just made these – as a note for future use, I baked mine at 350 degrees for about 21-22 minutes and they were perfect. Also, I made 9 larger muffins rather than 12.

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